Milk of Different Breeds 88 
Solids. Fat. 
DOVSOY sik SRE ae Yala va Gave, nb Wo ema) ae 14.70 5.35 
Guernsey i.e eae BO RE te ee 14.71 5.16 
Devon’ sco! 15. hs geod C0) Rica St sae oe tee dala ig: a8 RY Be de 14.50 4.60 
Shorthorn. . 2... eee eee ee ee ene « +» 13.88 4.05 
Ayrshiré,;. ak GEEK 6A SS « 12.61 3.66 
Holstein-Friesian 6 1 we ee ee ee 11.85 3.42 
The variation due to breed includes not only the 
amount of fat, and the color and melting point of 
the fat, but the size of the milk globules. In some 
breeds the milk globules are uniformly large, in 
others extremely small, and in still others both large 
and small globules are found. 
While there is a distinct difference in the. qual- 
ity of the milk of the different breeds, the dif- 
ferent individuals in the breed also vary largely in 
the quality of the milk. The difference in the 
percentage of fat in milk from different cows of 
the same breed is quite as great as the average 
differences between the breeds; that is to say, the 
difference between the highest and lowest percent- 
age of fat in the milk of different individuals of 
the same breed is as great as the difference be- 
tween the average percentage of fat in the breeds 
giving the richest and poorest milk. 
The variations due to the breed of the animal 
extend, of course, in some “measure to the butter 
made from the milk. This is particularly true of 
the color and hardness of the fat. But while 
these differences are sufficient in amount to be 
characteristic, they scarcely affect the quality of 
the butter as a whole. While some partisans may 
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